Can you believe that summer is about to end?! What way to end summer than with these beautiful, sunny Vegan Lemon Bars? Friends – you’re in for a real treat.
These Vegan Lemon Bars aka lemon squares (what do you call them?) have been highly requested by you guys. I mean – I’ve been getting ENDLESS requests for vegan lemon bars almost since I began Jessica in the Kitchen. After making them myself, I finally understand why.
These vegan lemon bars are DIVINE! I mean, lemon desserts are my absolute favourite, so clearly I’m a bit biased. Apart from that though, I’m talking these are bright, tart, sweet, perfect little treats. It’s the perfect mix of tart and sweet so if you like either, you’ll love these (and you can add more of the other for your taste too). Not only are these perfect for summer, they’re perfect for the entire year. Definitely the kind of dessert that belongs on your dessert bar, right beside my pumpkin cheesecake brownies.
My ultimate mission for these bars was to ensure they didn’t “taste vegan.” Hear me out. I don’t think many things “taste vegan” and I usually hate that phrase but man, I’ve had quite a few vegan cheesecakes that fall apart seconds out of the freezer. For a cheesecake lover, that was a no go for me. Then I had a vegan cheesecake that was pretty much perfect and had the exact same texture and taste (mind-blown) as the cheesecake I grew up with. That inspired me to ensure that you could put these beside lemon bars made with traditional ingredients and not be able to taste the difference.
The texture of these is spot on, and so is the taste. I especially love that bright beautiful colour. It brightens up beautifully when you bake it, and looks like a little bit of sunshine. It’s also the reason why I knew I wanted to make shortbread crust for these, since it’s the crust I used to always have with lemon bars. They are the perfect addition to the sweet lemon-y flavour. Tender, crisp and so addictive.
Let’s talk ingredients! I wanted it to be easy and that you didn’t have to use three kinds of sugar, so I included maple syrup into the crust too. P.s. I love the organic powdered sugar since it helps to clean this unrefined and still amazing.
I know it’s hard but these need to be fully set before you cut into them. Trust me. When I made them, I let them cook for a few hours and then set in the fridge overnight, although 4 hours in the fridge should be enough time. They’ll have the right consistency and be even more delectable. Trust me – it’ll be worth it! Enjoy, friends!
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*If you can’t find coconut cream, add 1 can (14 ounces) full fat coconut milk, in the fridge overnight. After being refrigerated overnight, turn the can upside down and and pour out the coconut water liquid on top. Then scoop the solids of the coconut cream out of the jar. They should come up to about ¾ cup every time from a 14 ounce can.
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